Crispy Herb-Infused Rotisserie Chicken with Spiced Apricot Glaze and Roasted Vegetable Medley

Preheat your oven to 425°F (220°C) to ensure a crispy skin on the chicken. Rinse the whole chicken under cold water and pat it dry with paper towels to remove excess moisture.

In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary, 1 tablespoon of fresh thyme, 1 tablespoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste.

Rub this herb mixture all over the chicken, making sure to get under the skin for maximum flavor. In a separate bowl, mix together 1/2 cup of apricot preserves, 1 tablespoon of soy sauce, and 1 teaspoon of red pepper flakes to create the glaze.

Brush half of the glaze over the chicken, reserving the other half for later. Place the chicken on a roasting rack in a baking dish and roast in the preheated oven for 1 hour.

While the chicken is roasting, chop 2 cups of mixed seasonal vegetables such as bell peppers, zucchini, and carrots into bite-sized pieces.

Toss the vegetables with 1 tablespoon of olive oil, salt, and pepper. After 30 minutes of roasting, add the vegetables to the baking dish around the chicken.

Continue roasting for another 30 minutes, basting the chicken with the reserved glaze halfway through.

Once the chicken reaches an internal temperature of 165°F (75°C), remove it from the oven and let it rest for 10 minutes before carving.

Serve the chicken with the roasted vegetables on the side, garnished with fresh herbs for an elegant presentation.